In a large skillet, heat the olive oil over medium-high heat. Add the turkey, sprinkle with ½ teaspoon salt, then stir, breaking the ground turkey apart with a wooden spoon.
Allow the turkey to brown on one side, about 4-5 minutes, then stir to flip the turkey. Add the onion, bell pepper, garlic powder, cumin, chili powder, and additional ½ teaspoon salt. Stir to combine.
Cook an additional 3-4 minutes until the turkey is browned and the onion and pepper are softened, stirring occasionally.
Carefully transfer the turkey, onion, and bell pepper mixture to a 6-quart slow cooker. Add the sweet potato, tomato sauce, diced tomatoes, black beans, kidney beans, pinto beans, and 1 teaspoon salt. Stir until well combined.
Cover and cook on high for 4-5 hours or low for 6-7 hours.
Uncover, stir, and add the lime juice and hot sauce if using. Taste and add additional salt or hot sauce if desired. Serve with toppings of your choice.